Fish Tacos
"While I make no claim that these be tacos quite as you might eat them in Mexico, I can confidently assure you that they have their own, undeniable charm: soft corn tortillas (and one day I plan to start making them myself, rather than getting them out of a packet), warmed in the oven, piled up with spiced and baked fish, quick-pickled onions, fiery mayonnaise, lime-spritzed avocado, corn relish and shredded lettuce. If you think of it in time, the onions will be even better steeped in lime juice (or use red wine v..."
INGREDIENTS
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1 small red onion
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juice of 2 limes
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125 grams mayonnaise
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2 teaspoons sriracha, gochujang or other hot sauce, to taste
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1 x 198 gram tin sweetcorn (drained)
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1 fresh red chilli
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3 x 15ml tablespoons chopped fresh coriander
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salt to taste
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4 skinless fillets of hake (or other firm white fish), from the thicker loin end (750-900g/1¾-2lbs total weight)
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1 teaspoon ground cumin
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½ teaspoon paprika
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1 teaspoon sea salt flakes
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1 clove garlic (peeled and finely grated or minced)
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2 x 15ml tablespoons regular olive oil
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8 soft corn tortillas
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2 ripe avocados
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juice of 1 lime
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mixed salad leaves of your choice
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1 - 2 x 15ml tablespoons chopped fresh coriander
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2 limes (cut into wedges)
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